Creamed Horseradish Greens
If you have ever grown horseradish you may know how prolific it can become. This leads to an abundance of green leaves that are forgotten, overshadowed by the popular and well known root. If you are a fan of the pungent flavor that horseradish posses, then you will want to reconsider letting those greens go to waste. The leaves can be used raw in salads, but their hearty texture holds up well to cooking, allowing for a wide range of uses. This creamed greens recipe is perfect for the flavorful leaves, as it allows their strong flavor to cut through the richness of the cream and bacon. Serve this alongside any meat you choose, but it goes exceptionally well with a thick steak or smoked brisket.
The Ingredients
About 1 lb. Horseradish Greens, Tough Stems Removed and Leaves Cut Into 1/4” Slices
4 Ounces Beef Bacon, Cut Into 1/4” Slices
1 Medium Yellow Onion, Finely Chopped
1 Cups Heavy Cream
4 Cloves Garlic, Minced
1/2 Teaspoon Crushed Red Pepper Flakes (Optional)
1/2 Teaspoon Nutmeg
Kosher Salt and Freshly Ground Black Pepper
2 Tbs. Rendered Bacon Fat, or Olive Oil
Serves: 4 As a Side
Preparing The Meal
Begin by bringing the cream to a boil in a medium pot over medium-high heat. Boil until reduced to 3/4 cup. Add the pepper flakes if using, nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
Meanwhile, place the sliced bacon into a cast iron skillet over medium-low heat. Cook stirring occasionally until most of the fat has rendered out of the bacon, about 8 to 10 minutes. You want the fat to render, but watch carefully to prevent the bacon from burning. Once the bacon is cooked, remove it from the pan with a slotted spoon and set aside. Turn the heat to medium-high, and add the onion and 1/2 teaspoon of salt. Cook, stirring often for 2 minutes. Reduce the heat to medium and add the horseradish greens, a handful at a time, stirring to wilt each time you add more greens. Stir in 1/2 teaspoon of salt. Once all of the greens are added, cover and cook, stirring occasionally, for 10 minutes, or until tender. When the greens are tender, add the cream mixture and reserved bacon to the pan, and stir until thoroughly combined.
The greens are best served hot alongside any cut of meat you prefer.
